Flap jacks?

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SunflowerMama

SunflowerMama

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My son loves flap jacks but the carbs seem just too high to be worth it.

Does anyone know how to make flap jacks with lower carbs?
 
Less sugar, and substitute nuts for some of the oats. Also if you make them yourself, you can cut them into smaller pieces than the recipe suggests, so that he can have a flapjack at fewer carbs than a "fullsize" piece
 
I eat normal flapjacks.
Once your son is counting carbs and adjusting his insulin dose accordingly, the flapjacks should continue to be worth it.
I usually have one to fuel my climbing during my mid-session tea break.

I recommend getting used to dosing accordingly as you cannot limit the flapjacks he eats when out or at friends'. If you restrict his diet, I would be concerned that he will resent diabetes and rebel.
 
SunflowerMama said:
My son loves flap jacks but the carbs seem just too high to be worth it.

Does anyone know how to make flap jacks with lower carbs?
Click to expand...

Flapjacks are always worth it! They’re my favourite. I do tend to buy them rather than make them because I find the carbs easier that way. You can get the little lunchbox flapjack bars which are around 20g per bar, or get one of the tray ones, divide it and work out the carbs per piece. The M&S ones with chocolate chunks in are divine too. More carbs but certainly not forbidden. Choose a good time eg prior to a walk or activity if he’s having lots.
 
Oooh I love a flapjack!

I find some commercial (and some homemades!) a bit sweet for my palate these days. Not that I avoid all sugar overloads (I still have an occasional creme egg when in season!) but I think in general my palate prefers things slightly less sweet than it did.
 
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I find most too sweet for me and I really like sweet things so that's saying something.

I had some just before lockdown 1. No honey or sugar. with dates to provide most of the sweetness and glue.

It was 75% oats and the other 25 was crushed and flaked almonds peanuts and coconut shavings and almond flour.

Melt some 70% dark chocolate to pour on top.

I have no idea how good it bad it is for diabetes but it was much nicer than most I've recently had and if you cut them up really small because everyone wants a little treat.
 
helli said:
I eat normal flapjacks.
Once your son is counting carbs and adjusting his insulin dose accordingly, the flapjacks should continue to be worth it.
I usually have one to fuel my climbing during my mid-session tea break.

I recommend getting used to dosing accordingly as you cannot limit the flapjacks he eats when out or at friends'. If you restrict his diet, I would be concerned that he will resent diabetes and rebel.
Click to expand...

helli said:
I eat normal flapjacks.
Once your son is counting carbs and adjusting his insulin dose accordingly, the flapjacks should continue to be worth it.
I usually have one to fuel my climbing during my mid-session tea break.

I recommend getting used to dosing accordingly as you cannot limit the flapjacks he eats when out or at friends'. If you restrict his diet, I would be concerned that he will resent diabetes and rebel.
Click to expand...
Roughly how long after the diagnosis you felt that you were able to get the dosing right? 4< months on and I am daily dwindling between hypos and hypers, despite carefully counted carbs and injections. I have not dared eating anything I know I shouldn't; not a single treat. Not even a plain Rich Tea biscuit.
Frustrated to the hilt, there have been times when I wonder - is this how my life is going to be from now?
 
Purls of Wisdom said:
Roughly how long after the diagnosis you felt that you were able to get the dosing right?
Click to expand...
I started on a different insulin regime before Libre was a twinkle in Abbott‘s eye. So I was unable to track my levels as close as today and no one told me not to eat anything so I was never uncomfortable eating what I wanted. Over time, as my regime changed and I became more aware of the effect of different food on my blood sugar levels, through trial and error, I learnt how my body reacted. I am still learning about different foods and tweaking things. I enjoy the challenge and I am stubborn with regard to not letting diabetes control my life.

We are all different. We have different treatment. Our bodies are different. We eat different food. We have different lifestyles. We do different levels of exercise. We have different levels of stress … and manage stress differently. We are mentally able to manage highs and lows differently. Our bodies deal with the honeymoon period differently - mine gradually killed off my insulin producing cells over 8 years but never “spluttered” back to life.

There is no point comparing yourself to others.

But I definitely did not have it under control after 4 months. I think the main difference was I chilled about not being perfect and sometimes going high and sometimes going low.
 
Another flapjack lover, bars can be easily divided so eat as little or much as you want.
 
I'm the same as Helli in terms of 'how long' cos I started on one jab a day of porcine insulin, manufactured by the Wellcome Foundation, it was 80u/ml Ultralente and I had 11 marks in my reusable glass and metal insulin syringe . Boiled my wee up in the test tube provided every morning ..... and ditto the syringe once a week.
 
Please do not take me any other way, not intended in the least, I am beside my little self trying to come to terms with this life long illness. Hypers and hypos do not help. I am in fact scared to eat anything which I think, in my limited knowledge, is not good for a diabetic person. Feel pitiful as I am finding my feet. Thank you guys for all the support and salutations to your unwavering commitment and experience. I am sure, I will also get there on one fine day. Much love. X
 
helli said:
I eat normal flapjacks.
Once your son is counting carbs and adjusting his insulin dose accordingly, the flapjacks should continue to be worth it.
I usually have one to fuel my climbing during my mid-session tea break.

I recommend getting used to dosing accordingly as you cannot limit the flapjacks he eats when out or at friends'. If you restrict his diet, I would be concerned that he will resent diabetes and rebel.
Click to expand...
He is mulling over flapjacks himself. Rather than tell him he can still eat them I am leaving him to cobsuder it. He needs to learn to balance out his meal properly so... since be started thinking about this himself I am hoping he comes to the conclusion that balanced meals are better.
 
I want to add, he has dropped eating apples because he likes to just grab them and eat them whenever he feels like it and doesn't want to think about insulin. So he won't eat apples now.

I did suggest and apple and cereal bar might be a good snack as he says he doesn't want an apple with a meal.

No one has told him he can't gave apples whenever he wants... He just doesn't want that effort currently.
 
You can make very low carb flapjacks using desiccated coconut, flax seeds and chia seeds and ground almonds and melted cocoa butter and or extra virgin coconut oil and powdered erythritol for sweetener or you can use the brown sugar style of erythritol. The only ingredient you can't get from Tesco is cocoa butter and you can get that on Amazon.
The proportions of the dry ingredients can be varied according to your taste and the cocoa butter and coconut oil are to 'glue' it all together. If you prefer you can use 100% cocoa dark chocolate instead of the cocoa butter or you can use a mix of cocoa butter and dark chocolate to get a milder chocolate taste.
You can make the flapjacks using the cocoa butter first and then when you've cut them - melt a mixture of 100% chocolate and cocoa butter and/or coconut oil and then coat them.

I use Montezuma absolute black which is 8% carbs per 100g
Basically mix the dry ingredients together and then melt the cocoa butter and/or chocolate along with the coconut oil (in warm weather you may not need to melt the coconut oil) then smoosh it all together and press it down into a container and bung it in the fridge until it hardens. Then cut. Or you can put it in individual molds.
If you are going to coat with melted chocolate etc then it helps to freeze it first so the melted chocolate sticks better.
It may be a bit more crumbly than you are used to but it is better than nothing.
I am a type 2 diabetic so I am not sure how polyols work for Type 1 diabetics maybe someone else can weigh in on this one but the sweeteners may appear to be high in carbs when you look at the nutritional value but the carbs are polyols and while not all polyols are indigestible the ones in these products are and so for me as a type 2 they do not count as they do not impact blood sugar levels as they are 'unavailable' and don't cause sugar spikes. I have no idea how they work with Type 1 people.
I use them and then I am lucky enough to not need any meds at all then because I keep my carb intake low enough and as a type 2 that works fine for me.









Green Origins Organic Cacao Butter 90g : Amazon.co.uk: Grocery

Green Origins Organic Cacao Butter 90g : Amazon.co.uk: Grocery
www.amazon.co.uk
 
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NotWorriedAtAll said:
You can make very low carb flapjacks using desiccated coconut, flax seeds and chia seeds and ground almonds and melted cocoa butter and or extra virgin coconut oil and powdered erythritol for sweetener or you can use the brown sugar style of erythritol. The only ingredient you can't get from Tesco is cocoa butter and you can get that on Amazon.
The proportions of the dry ingredients can be varied according to your taste and the cocoa butter and coconut oil are to 'glue' it all together. If you prefer you can use 100% cocoa dark chocolate instead of the cocoa butter or you can use a mix of cocoa butter and dark chocolate to get a milder chocolate taste.
You can make the flapjacks using the cocoa butter first and then when you've cut them - melt a mixture of 100% chocolate and cocoa butter and/or coconut oil and then coat them.

I use Montezuma absolute black which is 8% carbs per 100g
Basically mix the dry ingredients together and then melt the cocoa butter and/or chocolate along with the coconut oil (in warm weather you may not need to melt the coconut oil) then smoosh it all together and press it down into a container and bung it in the fridge until it hardens. Then cut. Or you can put it in individual molds.
If you are going to coat with melted chocolate etc then it helps to freeze it first so the melted chocolate sticks better.
It may be a bit more crumbly than you are used to but it is better than nothing.
I am a type 2 diabetic so I am not sure how polyols work for Type 1 diabetics maybe someone else can weigh in on this one but the sweeteners may appear to be high in carbs when you look at the nutritional value but the carbs are polyols and while not all polyols are indigestible the ones in these products are and so for me as a type 2 they do not count as they do not impact blood sugar levels as they are 'unavailable' and don't cause sugar spikes. I have no idea how they work with Type 1 people.
I use them and then I am lucky enough to not need any meds at all then because I keep my carb intake low enough and as a type 2 that works fine for me.









Green Origins Organic Cacao Butter 90g : Amazon.co.uk: Grocery

Green Origins Organic Cacao Butter 90g : Amazon.co.uk: Grocery
www.amazon.co.uk
Click to expand...
Oh I just remembered - you may want to add some vanilla extract to give a bit of extra oomph to the flavour or some powdered cinammon.
 
Purls of Wisdom said:
Please do not take me any other way, not intended in the least, I am beside my little self trying to come to terms with this life long illness. Hypers and hypos do not help. I am in fact scared to eat anything which I think, in my limited knowledge, is not good for a diabetic person. Feel pitiful as I am finding my feet. Thank you guys for all the support and salutations to your unwavering commitment and experience. I am sure, I will also get there on one fine day. Much love. Xas you shouldn't be scared to eat
Click to expand...
It sounds as if you are still not on an insulin regime which will allow you the eat a normal diet. Once you are and you should be pressing your DSN for that as soon as you can otherwise you are going to struggle with those hypos and hypers for longer than you need to be.
If you have the Libre and I seem to remember you have then you should have plenty of evidence to show the DSN that the regime you are on is not working for you as you shouldn't be scared to eat.
I believe @rebrascora explained clearly how you can use correction doses and if that hasn't been sanctioned by your DSN then you should ask about doing that as it might then allow more normal meals.
 
Leadinglights said:
It sounds as if you are still not on an insulin regime which will allow you the eat a normal diet. Once you are and you should be pressing your DSN for that as soon as you can otherwise you are going to struggle with those hypos and hypers for longer than you need to be.
If you have the Libre and I seem to remember you have then you should have plenty of evidence to show the DSN that the regime you are on is not working for you as you shouldn't be scared to eat.
I believe @rebrascora explained clearly how you can use correction doses and if that hasn't been sanctioned by your DSN then you should ask about doing that as it might then allow more normal meals.
Click to expand...
First of all, please accept my sincere thanks for understanding my plight.
Lately my BG readings, from Libre2 and Gluco Meter alike, have been fairly high.
As a result I ve also developed another problem, been off work and on second course of strong antibiotics. Both the DSN and GP agree that it is due to high readings and readings are high due to the infection. Both are feeding on the each other. A double whammy, I am told. Obviously it is natural for me to feel deflated. Moreover it is adding to my already frazzled mental health.
I am under the impression that insulin can only be tweaked by 1 or 2 units at a time. I decreased bedtime Levemir by 1u in order to avoid hypos during sleep. It has worked till now. It is my meals and NovoRapid which are giving me major causes for concern. BG levels go up beyond belief after eating. It can be any time between 30mins to 2 and half hours. I am religiously keeping a food diary, work out carbs and insulin doses but to no joy. The DSN and Dietitian both are aware of the readings and the infection. My GP is intrigued and concerned, both at the same time. The concept of corrections is still alien to me. I know it is out there somewhere but I have not been advised to use it yet.
I am not a very assertive, rather timid, person when it comes to put myself first or press on for answers. A weakness on my part indeed.
 
Purls of Wisdom said:
First of all, please accept my sincere thanks for understanding my plight.
Lately my BG readings, from Libre2 and Gluco Meter alike, have been fairly high.
As a result I ve also developed another problem, been off work and on second course of strong antibiotics. Both the DSN and GP agree that it is due to high readings and readings are high due to the infection. Both are feeding on the each other. A double whammy, I am told. Obviously it is natural for me to feel deflated. Moreover it is adding to my already frazzled mental health.
I am under the impression that insulin can only be tweaked by 1 or 2 units at a time. I decreased bedtime Levemir by 1u in order to avoid hypos during sleep. It has worked till now. It is my meals and NovoRapid which are giving me major causes for concern. BG levels go up beyond belief after eating. It can be any time between 30mins to 2 and half hours. I am religiously keeping a food diary, work out carbs and insulin doses but to no joy. The DSN and Dietitian both are aware of the readings and the infection. My GP is intrigued and concerned, both at the same time. The concept of corrections is still alien to me. I know it is out there somewhere but I have not been advised to use it yet.
I am not a very assertive, rather timid, person when it comes to put myself first or press on for answers. A weakness on my part indeed.
Click to expand...
We are extremely new to this at our house. But my son has an app called My life where you enter all your info like insulin doses, carbs you eat, etc and it calculates it for us, including corrections as needed. Maybe ask your nurse if that could help you?
 
SunflowerMama said:
We are extremely new to this at our house. But my son has an app called My life where you enter all your info like insulin doses, carbs you eat, etc and it calculates it for us, including corrections as needed. Maybe ask your nurse if that could help you?
Click to expand...
That will be absolutely God sent. Thanks. X
 
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